Korean Webfoot Octopus Tofu Stew
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Each spoonful brings up chewy webfoot octopus (jjukkumi) together with tofu that has soaked up the red broth.
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The octopus turns rubbery if it boils long, so the vegetable broth is finished first and the octopus gets only a few minutes in it.
Ingredients
Instructions
- 1
Thoroughly remove the innards from 450 grams of webfoot octopus, then rub the tentacles vigorously with coarse salt to remove slime and rinse under cold water before draining completely in a colander.
- 2
Slice 300 grams of tofu into two centimeter cubes, then cut 150 grams of zucchini and 120 grams of onion into large bite-sized chunks to ensure they provide a substantial texture in the stew.
- 3
Pour 850 milliliters of anchovy broth into a pot and add two tablespoons of gochugaru, one tablespoon of minced garlic, and one tablespoon of soup soy sauce, boiling vigorously for five minutes.
- 4
Add the prepared onion and zucchini to the spicy broth first, simmering for about six minutes over medium heat until the vegetables soften and release their natural sweetness into the soup base.
- 5
Add the octopus and one tablespoon of rice wine to remove odors.
Once the octopus curls, add tofu and cook for only three to four minutes total to prevent the seafood from turning tough.
- 6
Turn off the heat and let the stew rest for two minutes with the lid closed to allow the flavors to penetrate the tofu deeply before serving the chewy octopus and soft tofu.
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